Matcha Brownie Mochi Recipe

Introduction

Matcha Brownie Mochi is a delightful fusion dessert that combines the chewy texture of mochi with the rich, earthy flavor of matcha. This easy-to-make treat is perfect for anyone craving something sweet with a unique twist.

Ingredients

• 1 cup mochiko (glutinous rice flour)
• 1 teaspoon baking powder
• Pinch of sea salt
• 1 tablespoon matcha powder
• 1 large egg
• 1/2 cup granulated sugar (reduce to 1/3 cup for less sweetness)
• 2 tablespoons vegetable oil (omit if using full-fat coconut milk)
• 1 cup full-fat coconut milk (or whole milk)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line an 8″ x 8″ square baking pan with parchment paper. You can use either a glass or metal pan.
2. Step 2: In a large bowl, combine the mochiko, baking powder, and sea salt. Sift in the matcha powder and whisk all dry ingredients together until evenly mixed.
3. Step 3: In a medium bowl, whisk the egg, sugar, vegetable oil, and coconut milk until smooth.
4. Step 4: Pour the wet ingredients over the dry ingredients. Use a spatula to mix until fully combined and free of lumps.
5. Step 5: Pour the batter into the prepared pan, then gently tap the pan a few times to release any air bubbles.
6. Step 6: Bake in the center of the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Remove from the oven and let the mochi cool completely on a wire rack.
8. Step 8: Once cooled, slice into 16 small squares and dust with additional matcha powder before serving.

Tips & Variations

• For a richer taste, use full-fat coconut milk and omit the vegetable oil.
• Add white chocolate chips or red bean paste for an extra layer of flavor.
• Adjust the sugar amount according to your preferred sweetness level.

Storage

Store the mochi brownies at room temperature in an airtight container for up to 2 days. Avoid refrigerating as it can harden the mochi texture. Enjoy them fresh for the best chewy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of mochiko?

Mochiko is glutinous rice flour, which provides the chewy texture unique to mochi. Regular rice flour won’t achieve the same texture, so it’s best to use mochiko for this recipe.

What if I don’t have matcha powder?

Matcha powder gives this dessert its distinctive flavor and green color. If you don’t have matcha, you can omit it, but the flavor will be quite different and less vibrant.

Matcha Brownie Mochi Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

Discover a delightful twist on traditional mochi with these Matcha Brownie Mochi squares. Combining the chewy texture of mochiko and the earthy bitterness of matcha, this recipe creates a soft, slightly sweet treat that’s perfect for matcha lovers. Baked until just set, these mochi brownies are best enjoyed fresh and make an elegant dessert or snack.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 16 small squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup mochiko (glutinous rice flour)
• 1 teaspoon baking powder
• Pinch of sea salt
• 1 tablespoon matcha powder (plus extra for dusting)

Wet Ingredients

• 1 large egg
• 1/2 cup granulated sugar (reduce to 1/3 cup for less sweetness)
• 2 tablespoons vegetable oil (omit if using full-fat coconut milk)
• 1 cup full-fat coconut milk (or whole milk)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the mochi brownies.
2. Prepare Pan: Line an 8″ x 8″ square baking pan with parchment paper. You can use either glass or metal pans for this recipe.
3. Mix Dry Ingredients: In a large bowl, combine mochiko (glutinous rice flour), baking powder, and a pinch of sea salt. Sift in the matcha powder and whisk all the dry ingredients together to ensure they are well combined and free of lumps.
4. Mix Wet Ingredients: In a medium glass bowl, whisk together the egg, granulated sugar, vegetable oil (if using), and coconut milk until smooth and fully blended.
5. Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Use a spatula to gently fold and mix everything together until you achieve a smooth, lump-free batter.
6. Transfer to Pan: Pour the batter into the prepared baking pan, smoothing the top with the spatula.
7. Remove Air Bubbles: Gently tap the baking pan a few times on the countertop to release any air bubbles trapped in the batter.
8. Bake: Place the pan in the center of the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the pan from the oven and allow the mochi brownies to cool completely on a wire rack.
10. Slice & Serve: Once cooled, slice into 16 small squares. Dust the tops with additional matcha powder for an extra pop of flavor and presentation.
11. Storage: These mochi brownies are best enjoyed fresh. Store them at room temperature in an airtight container for up to 2 days. Do not refrigerate to maintain the chewy texture.

Notes

• For a less sweet version, reduce sugar to 1/3 cup.
• If using full-fat coconut milk, omit vegetable oil for better texture.
• Use fresh matcha powder for the best flavor and vibrant green color.
• Do not refrigerate the mochi brownies, as cold temperatures can alter their texture and make them hard.
• You can substitute whole milk for coconut milk if desired, but full-fat coconut milk adds a richer flavor.
• Make sure to sift the matcha powder to avoid clumps in the batter.

Keywords: Matcha mochi, mochi brownie, Japanese dessert, glutinous rice flour dessert, baked mochi, matcha brownie mochi recipe